Bring a pot of salted water to a boil and then cook your tortellini according to the package directions and then immediately strain

Place half of the pesto sauce in the bottom of the pot you just cooked the tortellini in and then add the tortellini back to the pot – add in the rest of the pesto sauce and mix well until the pasta is evenly coated in pesto

Add in the chopped sun dried tomatoes and corn kernels (you can add as much or as little of these ingredients, it’s up to you)

Lastly, pour over the balsamic vinaigrette – keep in mind that the pasta will absorb a lot of this liquid

Season with salt to your taste and then refrigerate until you’re ready to serve

I like to bring it up to room temperature before I serve and I’ll add in a little bit more vinaigrette if it needs it